Matzo Ball Soup

Author

Lior Lev Sercarz

Servings

4

Category

Soup

Cuisine

Ingredients

• 1 1/4 cups matzo meal
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fine sea salt
• 1/4 teaspoon finely ground cubeb pepper or Tellicherry pepper
• 1 tablespoon nigella
• 1 large egg
• 1/4 pound ground chicken
• 1/8 teaspoon ground fennel
• 1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup olive oil or rendered chicken schmaltz
• 2 Granny Smith apples, peeled and cut into 1-inch matchsticks
• 2 Golden Delicious apples, peeled and cut into 1-inch matchsticks
• 2 1/2 tablespoons Calvados (apple brandy)
• 3 1/2 cups low-sodium chicken broth, for serving
• 2 teaspoons nigella, for garnish

Directions

1. For the Stuffed Matzo Balls
2. In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 1 cup boiling water and mix well to incorporate. Add the egg, incorporating quickly to avoid partially cooking it. Using wet hands, form the dough into 12 equal-size disks and reserve.
3. In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Using wet hands, form the mixture into 12 equal-size balls. Place a ball of filling on a matzo-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzo-meal disks.
4. Bring a large pot of salted water to a boil. Gently add the stuffed matzo balls, reduce heat, cover, and simmer until matzo balls are cooked through and float, 20 to 25 minutes.
5. In a medium saucepan over medium-high heat, heat the oil. Add the apples and sauté until slightly softened, about 5 minutes. Add the Calvados and stir, scraping up any bits on the bottom of the pan, until most of the Calvados has evaporated, about 2 minutes. Remove apples from pan and reserve.
6. In a pot, heat the broth until just simmering. Divide the apples among four soup bowls, then ladle broth and matzo balls into each bowl. Garnish with nigella seeds before serving.